X
Yabla Italian
italian.yabla.com
Add to Homescreen
Sorry! Search is currently unavailable while the database is being updated, it will be back in 5 mins!
Videos
Pages: 8 of 15 
─ Videos: 106-120 of 222 Totaling 13 hours 53 minutes

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 16 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy Milanese

Marchesi shows us a delicious dessert made from leftover panettone. Panettone is an Italian fruitcake from the Lombardy region that is traditionally served during the Christmas season. Cinepanettoni are comic movies served up during the holidays.

L'olio extravergine di oliva - Spremuto o franto? View Series

Difficulty: difficulty - Beginner Beginner

Italy Tuscan

Lisetta and Alessio show us how they like to taste their new, freshly pressed olive oil. Since oil can be used uncooked to dress salads, or used as cooking oil, they call the uncooked oil olio crudo (raw oil).

L'arte della cucina - La Prima Identitá - Part 9 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Artist Nanda Vigo, a friend of Gualtiero Marchesi's, tells us what it was like to be an artist back in those days, and how Marchesi was involved.

Olio Extra Vergine Pugliese - Come avviene la raccolta delle olive View Series

Difficulty: difficulty - Intermediate Intermediate

Italy

From Puglia, a description of olive picking the modern way, and some of the rules agricultural business are required to follow, in order to obtain top quality extra virgin olive oil.

L'olio extravergine di oliva - Il frantoio View Series

Difficulty: difficulty - Beginner Beginner

Italy Tuscan

From the heart of Tuscany, famous for its olive oil, Tuscans Lisetta and Alessio talk about how olive oil is made.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 15 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

One thing that was special about Marchesi's cuisine was that rather than looking abroad for exotic ingredients, his dishes were works of art made with local, ordinary materials.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 14 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Marchesi's friends provide details about their long-term relationships with the celebrated chef.

L'arte della cucina - La Prima Identitá - Part 8 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Marchesi had plenty of artist friends, and that meant late nights, while having a restaurant meant getting up at the crack of dawn to go to the market. How did he do it?

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 13 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Marchesi talks about how important his travels in Europe and in Asia had been in enriching his menu, and confirming the path he was following.

Marika spiega - La Parmigiana di melanzane - Part 4 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

We've finally reached the last part of this recipe. Now you can make this dish yourself. Don't forget to pre-heat the oven to two hundred and twenty or two hundred and forty degrees (428-464°F). If you happen to have any leftover afterwards, you can safely freeze it. Buon appetito!

Marika spiega - La Parmigiana di melanzane - Part 3 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

It's time to check the eggplant in the oven. And what about the slices that were a bit too sottili (thin)? Will they have burned? Note that English mostly uses eggplant as a collective noun (in the singular) but Italian, unless referring specifically to a single eggplant, uses the plural le melanzane when referring to eggplant in general, and to the slices themselves.

Marika spiega - La Parmigiana di melanzane - Part 2 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Marika prepares the eggplant slices by baking them in the oven—a much lighter way of preparing the eggplant layers than the traditional frying method.

L'arte della cucina - La Prima Identitá - Part 7 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Giovanni Ballarini talks about what the kitchens of Italian restaurants were like in the fifties and sixties. To make sense of how he describes them, see Yabla lesson Parole Alterate - Modifying Words to Create New Ones, as well as video lesson Marika spiega: Parole alterate. Gianni Mura talks about some of the trends found on restaurant menus today.

L'arte della cucina - L'Epoca delle Piccole Rivoluzioni - Part 12 View Series View This Episode

Difficulty: difficulty - Advanced Advanced

Italy

Marchesi's friends and clients talk about Milan in the 1980s and how the fashion business helped it become such a cosmopolitan city. Reference is made to Florence's "Sala Bianca," [White Hall] in the Pitti Palace, where fashion shows took place before Milan became synonymous with high fashion.

Marika spiega - La Parmigiana di melanzane - Part 1 View Series View This Episode

Difficulty: difficulty - Intermediate Intermediate

Italy

Melanzane alla Parmigiana, or La parmigiana di melanzane (Eggplant Parmesan) is a classic recipe from the Campania region. Marika shows us how to make it, one step at a time.

12...678910...1415
Go To Page

Are you sure you want to delete this comment? You will not be able to recover it.